WHY THIS RECIPE WORKS: These Indian-spiced chickpea cakes and tangy, bright sauce are a winner with both vegetarians and carnivores. A thick Greek-style yogurt creates an extra-creamy sauce that adds great tang and moisture to the dish. Shred the cucumber on the large holes of a box grater, and avoid overmixing the bean mixture in step 2, as it will cause the cakes to become mealy in texture. Serve with a green salad.
2 slices hearty white sandwich bread, torn into pieces
1 cucumber, peeled, halved lengthwise, seeded, and shredded
Salt and pepper
1¼ cups 2 percent Greek yogurt
6 scallions, sliced thin
¼ cup chopped fresh cilantro
2 large eggs
4 tablespoons olive oil
1 teaspoon garam masala (see this page)
⅛ teaspoon cayenne pepper
2 (16-ounce) cans chickpeas, drained and rinsed
1 medium shallot, minced
1 lime, cut into wedges
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Meanwhile, toss cucumber and ½ teaspoon salt together in colander and let drain for 15 minutes. Stir drained cucumbers, ¾ cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro together in bowl. Season with salt and pepper and set aside.
2. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and ¼ teaspoon salt together in bowl. Place beans in large bowl and mash with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, shallot, and remaining yogurt, scallions, and cilantro. Form bean mixture into six 1-inch-thick patties.
3. Heat additional 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add half of patties and cook until well browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties. Serve with cucumber-yogurt sauce and lime wedges.
QUICK PREP TIP SEEDING CUCUMBER
WHY THIS RECIPE WORKS: A great burger doesn’t have to be made with ground meat, and these hearty vegetarian burgers are quick to prepare and loaded with flavor. Canned beans work great and allowed us to skip the hassle of soaking dried beans, while a little bell pepper, cilantro, cumin, and cayenne give these burgers a boost of Southwestern flavor. Avoid overmixing the bean mixture in step 2, or the burgers will be mealy. Serve with your favorite toppings and a flavorful mayonnaise on a bun, or with a salad.
2 slices hearty white sandwich bread, torn into large pieces
2 large eggs
3 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 (16-ounce) cans black beans, drained and rinsed
1 red bell pepper, seeded (see this page) and chopped fine
¼ cup chopped fresh cilantro
1 shallot, minced (about 3 tablespoons)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Whisk eggs, 1 tablespoon oil, cumin, salt, and cayenne together in bowl.
2. Mash 2½ cups beans in bowl with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, remaining beans, bell pepper, cilantro, and shallot until just combined. Form bean mixture into six 1-inch-thick patties.
3. Heat additional 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Cook half of patties until well browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties. Serve.
SIMPLE SIDE CHIPOTLE CHILE MAYONNAISE
WHY THIS RECIPE WORKS: These vegetarian-friendly tostadas boast big flavor and appealing textures, combining refried beans, sautéed peppers and onions, a crunchy coleslaw topping spiced with jalapeños, and a drizzle of a cool crema. Canned refried beans save time while you prepare the other components of the recipe, making this a dinner that can be on the table in less than 30 minutes.
8 (6-inch) corn tortillas
4 tablespoons vegetable oil
1 (10-ounce) bag coleslaw mix
1 tablespoon finely chopped jarred pickled jalapeños and 1 tablespoon jalapeño brine
Salt and pepper
1 onion, halved and sliced thin
2 small green bell peppers, seeded (see this page) and sliced thin
2 garlic cloves, minced
3 tablespoons lime juice
1 (16-ounce) can refried beans
1 cup crumbled queso fresco or feta cheese
½ cup sour cream
2 tablespoons minced fresh cilantro
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Brush tortillas all over with 3 tablespoons oil and arrange in single layer on two baking sheets. Bake until lightly browned and crisp, 10 to 12 minutes, switching and rotating sheets halfway through.
2. Meanwhile, toss coleslaw mix with pickled jalapeños and brine and season with salt and pepper. Set aside.
3. Heat remaining oil in large skillet over medium heat until shimmering. Add onion and peppers and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 tablespoon lime juice and season with salt and pepper. Transfer to bowl and cover to keep warm.
4. Microwave refried beans, covered, until hot, 1 to 2 minutes.
5. Spread warm beans evenly over tortillas, then top with cheese, onion-pepper mixture, and slaw. Whisk sour cream and remaining lime juice together, then drizzle over top. Sprinkle with cilantro and serve.
WHY THIS RECIPE WORKS: The components of this dish are prepared in stages in a single skillet and then come together at the very end. Coating the planks of tofu in cornstarch gives them an appealingly crispy exterior, and pairing them with sautéed bok choy and a sweet-spicy glaze brings it all together for a well-rounded, full-flavored dinner. For added texture and extra bite, we top it off with garlic chips made quickly in the skillet before the tofu.
1 (14-ounce) block firm tofu, cut into 1-inch planks
¼ cup Asian sweet chili sauce
3 tablespoons soy sauce
1 tablespoon grated fresh ginger (see this page)
½ cup cornstarch
½ cup vegetable oil
1 head bok choy, stems sliced thin, greens chopped
6 garlic cloves, peeled and sliced thin
Salt and pepper
1. Cut tofu planks into 2 by 1-inch pieces and arrange on paper towel–lined plate. Let drain for 15 minutes. Whisk chili sauce, soy sauce, ginger, and ½ teaspoon cornstarch in bowl.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
3. Add remaining oil and garlic to skillet and cook until garlic is golden, 2 minutes. Use slotted spoon to transfer garlic to paper towel–lined plate.
4. Spread remaining cornstarch in shallow plate. Pat tofu dry and season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy and toss to combine. Top with garlic chips. Serve.
SMART SHOPPING SWEET CHILI SAUCE
WHY THIS RECIPE WORKS: Tempeh, a favorite source of protein among vegetarians, adds just the right “meatiness” to these vegetarian tacos. Chili powder, garlic, and oregano add depth to the tempeh’s tomato-based sauce, while cilantro, lime juice, and brown sugar add just the right sweet-tart flavors. Top with low-fat cheese, lettuce, and tomatoes. Avocado, onion, low-fat sour cream, and minced jalapeños are also worthy additions. Any type of tempeh will work well in these tacos. We use plain tomato sauce (sold in 8-ounce cans).
1 tablespoon vegetable oil
1 onion, minced
3 tablespoons chili powder
4 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper
1 pound tempeh, crumbled into ¼-inch pieces
1 cup tomato sauce
1 cup low-sodium vegetable broth
1 teaspoon light brown sugar
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
12 store-bought taco shells, warmed
1. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chili powder, garlic, oregano, and ¼ teaspoon salt and cook until fragrant, about 30 seconds. Add tempeh and cook, breaking up tempeh into smaller pieces with wooden spoon, until lightly browned, about 5 minutes.
2. Stir in tomato sauce, broth, and brown sugar. Bring to simmer and cook until thickened, about 2 minutes. Off heat, stir in cilantro and lime juice, and season with salt and pepper. Divide filling evenly among taco shells and serve with desired accompaniments.
SMART SHOPPING TEMPEH
WHY THIS RECIPE WORKS: At its simplest, this satisfying enchilada-like casserole comprises fried tortillas simmered in a flavorful sauce with eggs (or meat, for nonvegetarians). It is an addictive, crowd-pleasing dish, but between the tortilla-frying and the sauce-making, it is also one that requires a fair amount of labor. We capture the flavors of true chilaquiles without all the messy work by using tortilla chips and canned enchilada sauce. Pureeing fresh cilantro into the canned enchilada sauce gives it a bright herbal flavor. Be sure to use low-sodium tortilla chips here, since regular chips will make the dish too salty. You will need one 13-ounce bag of chips.
8 large eggs
½ cup sour cream, plus extra for serving
Salt and pepper
3 tablespoons unsalted butter
1 onion, chopped fine
1 red bell pepper, seeded (see this page) and chopped fine
2 (10-ounce) cans green enchilada sauce
¾ cup chopped fresh cilantro
10 cups low-sodium tortilla chips
½ cup shredded pepper Jack cheese
1. Whisk eggs, ½ cup sour cream, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook onion and bell pepper until softened, about 5 minutes. Transfer to separate bowl.
2. Puree enchilada sauce and ½ cup cilantro in blender until smooth. Transfer to Dutch oven and bring to simmer over medium heat. Fold chips into sauce until coated. Remove from heat, cover, and keep warm.
3. Melt remaining butter in empty skillet over medium-high heat. Add egg mixture and cook, stirring occasionally, until large curds begin to form, about 3 minutes. Fold in onion mixture. Spoon tortilla chip mixture onto individual plates and top with eggs. Sprinkle cheese and remaining cilantro over eggs. Top with additional sour cream. Serve.
SMART SHOPPING ENCHILADA SAUCE
WHY THIS RECIPE WORKS: Strata, a classic layered casserole of bread, eggs, cheese, and milk, traditionally takes a day to make. Our 30-minute skillet version offers all the cheesy, eggy richness of the original. Rather than deal with day-old bread, we toast hearty sandwich bread, a step that enhances the bread’s flavor and dries it out so it can better absorb the custard. Toasting the bread right in the skillet means the custard and spinach can simply be stirred in, then the skillet moves to the oven to cook through. Do not trim the crust from the bread or the strata will be dense and eggy. You will need an ovensafe nonstick skillet for this recipe.
6 large eggs
1½ cups whole milk
¾ cup crumbled feta cheese
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped fine
1 (6-ounce) bag baby spinach, chopped
5 slices hearty white sandwich bread, cut into 1-inch squares
1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk eggs, milk, half of feta, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.
2. Melt 2 tablespoons butter in large ovensafe nonstick skillet over medium heat. Cook onion until just softened, about 3 minutes. Add spinach and ¼ teaspoon salt and cook until wilted, about 2 minutes. Transfer to another bowl.
3. Melt remaining butter in empty skillet. Add bread and cook over medium-high heat, stirring frequently, until golden brown, about 5 minutes. Off heat, stir in spinach mixture followed by egg mixture until combined. Top with remaining cheese and bake until surface is golden brown and edges pull away from sides of skillet, about 15 minutes. Serve.
EASY STRATA
WHY THIS RECIPE WORKS: A frittata makes a quick and easy eggs-for-dinner meal that can be almost infinitely varied just by changing the fillings used. This version, with its pepper Jack cheese, red bell pepper, zucchini, tortilla chips, and smoky chipotle chiles, has an appealing Southwestern flair. We cube most of the cheese to create gooey, cheesy pockets, and the crushed chips give the frittata a corn flavor and pleasant crunch (we use baked because they are less greasy). The chips should be broken into ½-inch pieces. Serve with sour cream, cilantro, and salsa, if desired. You will need an ovensafe nonstick skillet for this recipe.
10 large eggs
¼ cup half-and-half
1 tablespoon minced canned chipotle chiles in adobo (see this page)
Salt and pepper
¾ cup cubed plus ½ cup shredded pepper Jack cheese
2 tablespoons olive oil
1 red bell pepper, seeded (see this page) and chopped
1 small zucchini, cut into ½-inch chunks
1 cup crushed baked tortilla chips
1. Adjust oven rack to top position and heat broiler. Whisk eggs, half-and-half, chipotle, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Stir in cubed cheese.
2. Heat oil in large ovensafe nonstick skillet over medium-high heat until just smoking. Add bell pepper and zucchini and cook until just tender, about 7 minutes. Add chips and egg mixture and cook, stirring with rubber spatula, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle shredded cheese over top.
3. Broil until surface is spotty brown, 3 to 5 minutes. Remove from oven and let stand 5 minutes. Slide frittata onto cutting board or platter and cut into wedges. Serve.
SIMPLE SIDE STRAWBERRY, BLUEBERRY, AND NECTARINE FRUIT SALAD
WHY THIS RECIPE WORKS: Mild polenta and meaty mushrooms are a classic pairing in Italian cooking, but all the stirring required in making polenta from scratch takes more time and effort than we typically have after a full workday. We turn to prepared polenta that we can brown quickly in a skillet to deepen its flavor and add appealing texture. Meanwhile, dried porcini mushrooms add an earthy depth to the quick-cooking sauce. Shrink-wrapped tubes of prepared polenta can be found in the pasta aisle of most supermarkets.
¼ cup dried porcini mushrooms, rinsed and patted dry
¾ cup water
¼ cup olive oil
1 onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 pound white mushrooms, sliced thin
⅓ cup sweet Marsala
¾ cup heavy cream
Salt and pepper
1 (18-ounce) tube polenta, cut into 8 rounds
1. Combine porcini and water in bowl and microwave, covered, until porcini are soft, about 1 minute. Line fine-mesh strainer with paper towel and strain porcini, reserving liquid. Chop porcini fine and set aside.
2. Heat 2 tablespoons oil in saucepan over medium heat until shimmering. Cook onion until soft, about 5 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add white mushrooms and chopped porcini and cook over medium-high heat until browned, about 8 minutes. Stir in Marsala and reserved liquid and simmer until pan is nearly dry, about 5 minutes. Add cream and simmer until thickened, about 3 minutes. Season with salt and pepper.
3. Meanwhile, heat remaining oil in large nonstick skillet over medium-high heat until just smoking. Cook polenta rounds until well browned and crisp, 2 to 3 minutes per side. Serve with mushroom sauce.
